Spicy Roasted Pumpkin Seeds

In this recipe I used small seeds from Sugar Pumpkins.  Larger seeds from regular pumpkins would require longer baking times.  I will put those in parenthesis.

Ingredients

3 c raw pumpkin seeds (from 6 Sugar Pumpkins)
Olive Oil
1 rounded T of Kosher salt
1 tsp garlic powder
1/2 tsp Ancho Chile Powder

After removing flesh from the Sugar Pumpkins, separate the seeds and rinse thoroughly.
Preheat oven to 300*.  Line a cookie sheet with foil.  Spread out the pumpkin seeds in a single layer and bake for 20 (30) minutes; stirring halfway through, to dry them out.  Meanwhile, in a small bowl or ramekin, mix salt, garlic powder and chili powder together.
Increase oven temp to 350*.  When seeds are cool enough to handle, drizzle with olive oil and sprinkle with spice mixture.  Coat seeds completely using your hands.  Spread out in even layer and return to oven for 16 (24) minutes; stirring halfway through.  Pumpkin seeds should be crunchy.

Variations:
Cinnamon-Sugar: For a sweeter snack, replace olive oil with melted butter and replace the spice mixture with 1/2 T Kosher salt, 1 1/2 T granulated sugar, 1 tsp. cinnamon.
For spicy sweet, add 1/2 tsp. cayenne pepper to the above mixture.
Maple Brown Sugar: Another variation would be to replace the butter with maple syrup and replace the spice mixture with 1/2 tsp Kosher salt, 3 T brown sugar and 1/2 tsp fresh ground black pepper (optional).
Experiment.  Really, any combination of your favorite spices would work here.